Go Back
To make a delicious chocolate peppermint cheesecake, gather these key ingredients: - 1 ½ cups chocolate graham cracker crumbs - ½ cup unsalted butter, melted - 2 cups cream cheese, softened to room temperature - 1 cup granulated sugar - 1 teaspoon vanilla extract - 1 teaspoon peppermint extract - 3 large eggs, at room temperature - 1 cup sour cream - 1 cup semi-sweet chocolate chips, melted and slightly cooled - Whipped cream, for garnishing - Crushed peppermint candies, for garnish You will need the following tools to create this cheesecake: - 9-inch springform pan - Mixing bowls - Electric mixer - Spatula - Measuring cups and spoons - Oven - Refrigerator If you need to make some swaps, here are good options: - Use gluten-free graham cracker crumbs for a gluten-free crust. - Swap cream cheese for mascarpone for a different texture. - Replace granulated sugar with coconut sugar for a lower glycemic index. - Use Greek yogurt in place of sour cream for a tangy flavor. - Try dark chocolate chips if you prefer a richer taste. These substitutions keep the spirit of the recipe while allowing for personal tastes and dietary needs. Enjoy your baking! {{ingredient_image_2}} Start by preheating your oven to 325°F (160°C). Take a 9-inch springform pan and spray it with non-stick cooking spray. This step helps the cheesecake come out easily later. Make sure to cover all sides well. In a medium bowl, mix 1 ½ cups of chocolate graham cracker crumbs with ½ cup of melted unsalted butter. Stir until all the crumbs are coated. This mixture should feel wet and crumbly. Next, press this mixture firmly into the bottom of the springform pan. You want an even layer. Bake the crust in the oven for 10 minutes. Once baked, let it cool completely. In a large bowl, beat 2 cups of softened cream cheese and 1 cup of granulated sugar with an electric mixer. Mix until the mixture is smooth with no lumps. Add 1 teaspoon of vanilla extract and 1 teaspoon of peppermint extract. Mix until both flavors are well blended. Next, add 3 large eggs one at a time. Mix gently after each addition. Avoid over-mixing to keep the cheesecake light. Then, fold in 1 cup of sour cream and 1 cup of melted semi-sweet chocolate. Use a spatula to mix until smooth. Pour the cheesecake filling over the cooled crust. Smooth the top with a spatula. Place the springform pan back in the oven and bake for 55-60 minutes. The center should be set but still jiggle a bit. After baking, turn off the oven but leave the cheesecake inside for one more hour. This helps prevent cracks. When the hour is up, move the cheesecake to the fridge. Chill it for at least 4 hours, or overnight for the best flavor and texture. To get the best texture in your cheesecake, start with room-temperature cream cheese. Cold cream cheese can create lumps. Mix on low speed to keep air out, which helps prevent cracks. After mixing, add eggs one at a time, mixing just enough. Over-mixing can make the cheesecake too dense. Let the cheesecake cool slowly in the oven. This helps it set well. Chill it in the fridge for at least four hours. For the best results, let it chill overnight. This allows flavors to blend and improves texture. One common mistake is not greasing the pan. If the pan is not prepared, the cheesecake will stick. Be sure to press the crust firmly. A loose crust can fall apart when slicing. Watch the baking time carefully. Overbaking can lead to cracks. The center should jiggle slightly when you shake it. Lastly, avoid opening the oven door too often. This can cool the oven and affect baking. When serving, top each slice with whipped cream. Add crushed peppermint candies for a festive touch. A drizzle of chocolate sauce makes it even more special. For a fresh look, add a sprig of mint next to the slice. Consider serving it on a holiday-themed plate. This adds to the festive vibe. For a twist, pair it with hot cocoa or coffee. These drinks enhance the peppermint flavor. Pro Tips Chill the Ingredients: Ensure the cream cheese and eggs are at room temperature before mixing. This helps achieve a smoother batter without lumps. Don’t Overmix: Gently fold the ingredients together to avoid incorporating too much air, which can cause cracks during baking. Cool Gradually: Allow the cheesecake to cool in the oven after baking. This gradual cooling process helps prevent cracking on the surface. Garnish Just Before Serving: Add whipped cream and crushed peppermint candies right before serving to maintain their freshness and texture. {{image_4}} You can mix up this cheesecake with different flavors. Try adding orange zest for a citrus twist. It pairs well with chocolate and peppermint. You can also use almond extract instead of peppermint. This gives a whole new taste. For a richer flavor, add espresso powder to the filling. This makes the chocolate taste deeper and more complex. If you need a gluten-free dessert, you can still enjoy this cheesecake. Use gluten-free chocolate graham cracker crumbs for the crust. Just check the label to be sure. If you can't find these, you can crush gluten-free cookies. This keeps the crust tasty and safe for everyone. The rest of the ingredients are naturally gluten-free. So, you can enjoy this treat without worry! For those hot days, a no-bake version is perfect. Start with the same crust using chocolate graham crackers and melted butter. Press it into your pan like before. For the filling, mix cream cheese, sugar, and extracts until smooth. Fold in whipped cream instead of eggs for a fluffy texture. Pour this mixture onto your crust and chill until firm. This version is easy and quick, with all the same festive flavors. After you enjoy your chocolate peppermint cheesecake, store any leftovers in the fridge. Use an airtight container or cover the cheesecake with plastic wrap. This keeps it fresh and tasty for up to five days. If you want to keep it longer, freezing is a great option. To freeze your cheesecake, first, let it cool completely. Then, wrap the cheesecake tightly in plastic wrap and aluminum foil. This prevents freezer burn. You can freeze it for up to three months. When you're ready to enjoy it, move the cheesecake to the fridge to thaw overnight. Cheesecake tastes best cold, but you can serve it at room temperature. To warm it slightly, place a slice in the microwave for about 10 seconds. This will soften it a bit without melting the structure. Enjoy your delicious cheesecake with whipped cream and crushed peppermint candies for the perfect holiday treat! Yes, you can make this cheesecake ahead of time. It tastes best after chilling for at least four hours. You can even prepare it a day in advance. Just cover it well with plastic wrap or foil. This helps keep it fresh and delicious until serving time. The cheesecake lasts for about five days in the fridge. Keep it covered to avoid drying out. If you want to keep it longer, consider freezing it. Just make sure you wrap it tightly to avoid freezer burn. Absolutely! You can use dark chocolate or milk chocolate chips instead of semi-sweet. Each type gives a unique taste. If you want a richer flavor, opt for dark chocolate. For a sweeter dessert, choose milk chocolate. If you don’t have sour cream, you can use Greek yogurt. It offers a similar tangy taste. You can also use cream cheese, but it may change the texture a bit. Just add a little milk to thin it out if needed. You've learned how to make a delicious chocolate peppermint cheesecake. We covered the ingredients, essential equipment, and tips for perfect texture. I shared common mistakes and creative variations to try. Now, you can impress your friends and family with this treat. Remember to store leftovers properly, so nothing goes to waste. Enjoy your cheesecake adventure and have fun experimenting with flavors!

Chocolate Peppermint Cheesecake

A rich and creamy cheesecake infused with chocolate and peppermint flavors, topped with whipped cream and crushed peppermint candies.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 6 hours
Course Dessert
Cuisine American
Servings 12
Calories 350 kcal

Ingredients
  

  • 1.5 cups chocolate graham cracker crumbs
  • 0.5 cup unsalted butter, melted
  • 2 cups cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 3 large eggs, at room temperature
  • 1 cup sour cream
  • 1 cup semi-sweet chocolate chips, melted and slightly cooled
  • to taste whipped cream, for garnishing
  • to taste crushed peppermint candies, for garnish

Instructions
 

  • Preheat your oven to 325°F (160°C). Generously grease a 9-inch springform pan with non-stick cooking spray to ensure easy removal of the cheesecake later.
  • In a medium mixing bowl, combine the chocolate graham cracker crumbs and melted butter. Stir well until all the crumbs are evenly coated with the buttery goodness.
  • Firmly press the crumb mixture into the bottom of the springform pan, creating an even and compact crust layer. Place it in the preheated oven and bake for 10 minutes. Once done, remove from the oven and allow it to cool completely.
  • In a large mixing bowl, use an electric mixer to beat the softened cream cheese and granulated sugar together at medium speed until the mixture is smooth, creamy, and free of any lumps.
  • Add in the vanilla extract and peppermint extract, mixing until both flavors are fully incorporated into the cream cheese mixture.
  • Introduce the eggs, one at a time. Mix gently after each addition until just combined. Be careful not to over-mix, as this can affect the texture of the cheesecake.
  • Fold in the sour cream and melted chocolate with a spatula until the mixture is smooth and uniform in color, ensuring there's no streaks.
  • Pour the cheesecake filling over the cooled crust in the springform pan. Use a spatula to smooth the top gently for a beautiful presentation.
  • Place the cheesecake back in the oven and bake for 55-60 minutes. The center should be set but still have a slight jiggle when gently shaken.
  • After baking, turn off the oven and leave the cheesecake inside for an additional hour to cool gradually. This step helps minimize the risk of cracking on the surface.
  • Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or preferably overnight, to develop the flavors and achieve a perfect texture.
  • Before serving, generously top the cheesecake with whipped cream and sprinkle crushed peppermint candies over the top for a festive finish.

Notes

For an extra touch, serve each slice with a drizzle of chocolate sauce and a sprig of fresh mint on the side!
Keyword cheesecake, chocolate, dessert, peppermint